^1 


5AN 


THE  LIBRARY 

OF 

THE  UNIVERSITY 
OF  CALIFORNIA 

LOS  ANGELES 


One  Hundred  £5*  One 

SANDWICHES 


COMPILED  BY 

MAY  E.  SOUTHWORTH 


PAUL  ELDER  AND  COMPANY 
PUBLISHERS,  SAN  FRANCISCO 


Copyright,   1904. 
iy  PAUL  ELDER  AND  COMPANY 

REVISED  EDITION 
Copyright,  igob 


The  Tomoyf  Press 


CLASSIFICATION 
FISH 
EGG 
SALAD 
MEAT 
SWEET 
NUT 
CHEESE 


FISH 


V     ANCHOVY     V 

MIX  two  teaspoonfuls  of  the 
best  anchovy  paste  with  a 
half-cupful  of  mayonnaise 
dressing  and  add  three  hard-boiled 
eggs  chopped  fine.     Remove  the 
crusts  from  a  loaf  oC  brown  bread, 
cut  in  wafer-like  slices,  spread  with 
butter  and  then  with  the  mixture; 
lay  one  slice  over  the  other  and 
cut  in  triangles. 

V     CAVIAR     V 

CUT    thin    slices    from   fresh 
bread,  which   must   be  but- 
tered and  the  crust  removed 
before  cutting.    Spread  with  caviar 
mixed     with     lemon-juice.      Roll 
tightly,  laying  one  roll  against  the 
other  in  a  damp  towel.     When  all 
are  finished,  tie  in  the  towel  se- 
curely, so  as  to  retain  the  shape 
until  time  to  serve. 

V     DOMINO     V 

OAUTER  the  mushrooms  in  a 
^J  little  butter  and  sliced  onion 
until  tender.  Press  through 
a  sieve  and  add  an  equal  quantity 
of  lobster  meat  pounded  smooth. 
Season  with  salt,  pepper,  lemon- 
juice,  and  tomato  catsup.  Use 
white  bread. 

7 


^     FRENCH     Y 

MASH    the   yolks    of    hard- 
boiled  eggs  to  a  paste,  and 
mix  with  an  equal  amount 
of  cold   cooked  fish.      Spread  on 
crisp  lettuce  leaves  and  place  be- 
tween  bread   spread    thickly   with 
mayonnaise    dressing.     Trim    the 
edges  and  cut  into  small  squares. 


V     JAPAN 


CHOP  raw  oysters  very   fine, 
season  with  pepper,  salt,  and 
a    little    tabasco.      Lay    on 
thinly  buttered  white  bread  with  a 
crisp  heart-leaf  of  lettuce  between. 
Serve  while  the  lettuce  is  fresh. 


LOBSTER 


CHOP   fine  the   meat   of  the 
lobster;  add   the  soft  parts; 
season    with    tabasco    sauce, 
lemon-juice,  and  oil.     Spread  upon 
lightly  buttered  bread. 

OYSTER    Y 

FRY  the  large  Eastern  oysters. 
Dip  lettuce  leaves    in  French 
dressing.     Put  one  oyster  be- 
tween each  leaf  and  lay  these  be- 
tween slices  of  buttered  white  bread. 


RAVIGOTE  BUTTER 

ONE  teaspoonful  each  of  finely 
chopped  tarragon,  chervil, 
shallot,  chives,  parsley,  and 
gherkins;  one  teaspoonful  lemon- 
juice,  one-half  teaspoonful  an- 
chovy paste,one-quarter  teaspoonful 
paprika,  dash  of  nutmeg.  Blend 
thoroughly  and  mix  with  two  tea- 
spoonfuls  of  creamed  butter.  Color 
a  pale  green  with  spinach  -juice, 
and  use  very  thin  white  bread. 

^    SALMON    Tf 

COOK  salmon  the  day  before 
in  a  bouillon  made  of  red 
wine  and  water  (equal  parts), 
salt,  peppercorns,  a  sliced  onion, 
and  a  bunch  of  parsley.  Let  cool 
and  drain.  When  ready  to  make 
sandwiches  put  in  a  bowl,  with  salt, 
pepper,  chopped  shallots,  and  pars- 
ley, a  little  vinegar  and  sweet  oil; 
beat  all  well  with  a  wire  whip  and 
spread  between  thin  slices  of  white 
bread. 


SARDINE    V 

/CAREFULLY  skin  and  bone 
^^A  the  sardines.  Pound  themeat 
to  a  paste,  moisten  with 
lemon-juice,  and  season  with  cay- 
enne, pepper  and  salt.  Spread  on 
crisp  crackers. 

fi 


Y    SHAD  ROE     Y 

AFTER  boiling  delicately  mash 
the  roe  with  a  fork  to  sepa- 
rate the  eggs.    Add  a  little 
chopped   pickle,  and   season   with 
pepper  and  salt.    Spread  on  thin 
Graham  bread. 


SHRIMP     V 


ONE  cupful  of  shelled  shrimps 
mashed  fine;  one  tablespoon- 
ful   lemon-juice,  two   table- 
spoonfuls  of  mayonnaise  dressing. 
Blend  thoroughly  and  use  white 
bread. 


V     SURPRISE 


PLACE  a  half-cupful  of  butter 
and  one  cupful  of  boiling 
water  over  the  fire;  when  boil- 
ing beat  one  cupful  of  flour  into 
this;  when  the  dough  rolls  from 
side  of  saucepan  beat  in  four  eggs, 
one  at  a  time.  Drop  by  spoonfuls 
in  finger  shape  on  to  buttered  paper, 
and  bake  in  a  moderate  oven  until 
light  in  weight  when  lifted.  When 
cool,  split  open,  fill  cavities  with 
lobster  or  some  other  fish  salad 
and  replace  top. 

13 


«5jf     TEA     V 

MIX  one  teaspoonful  of  dry 
mustard  with  four  table- 
spoonfuls  of  butter;  add 
tne  yolks  of  five  hard-boiled  eggs 
pressea  through  a  sieve,  three  boned 
anchovies,  two  small  pickles,  and 
one  teaspoonful  of  capers,  chopped 
fine.  Cut  Graham  bread  into  fin- 
ger shapes  and  spread  with  the 
mixture,  and  press  the  two  slices 
together. 


TOURIST     V 

RUB  yolks  of  hard-boiled  eggs 
through  fine    strainer;    mix 
with  creamed  butter.     Add 
sardines,  skinned,  boned,  and  mash- 
ed to  a  paste.      Season  with  lemon- 
juice  and  minced  olives. 


15 


EGG 

+1* 
*0ar 


V     EASTER     V 

CUT    hard-boiled    eggs     into 
slices,  sprinkle  with  salt  and 
pepper    plentifully.     Spread 
white  bread  with  butter  mixed  with 
a  little  chopped  parsley  and  fit  the 
thin  rounds  of  egg  on  one  slice  and 
press  the  other  on  top. 

V     PICNIC     V 

CHOP    hard-boiled  eggs   fine, 
mix   with    mayonnaise,    and 
spread     on     well -buttered 
whole-wheat  bread. 


V     PLYMOUTH     V 

LAY    sliced    hard-boiled    eggs 
between  crisp  lettuce  leaves 
spread     with     mayonnaise. 
Spread  the  bread  with  butter  and 
press  the  httuce  leaves  betwrin 

*0jr      %!*      ito* 


SALAD 


"Sjf     ABERDEEN     *jjf 

SHRED  the  lettuce  with  a  fork 
and  season  with  salt,  pepper, 
and  lemon-juice.   Lay  between 
thinly  sliced  and  buttered  rounds 
of  bread.      Press    a    thin   slice  of 
tomato  on  the  top  of  each  sand- 
wich. 

Jk     BICYCLE     & 

SELECT  farge  firm  ripe  toma- 
toes, skin  and  lay  on  the  ice 
until  chilled.     Spread  rounds 
of  crustless  white  bread  thick  with 
mayonnaise,  lay  a  slice  of  tomato 
on  this,  sprinkle  with  pepper  and 
salt;  cover  with  grated  Parmesan 
cheese  and  press  another  round  of 
bread  cm  top. 

Y     BOSTON     V 

PRESScold  baked  beans  through 
a   colander;    add   two    table- 
spoonfuls  of  horseradish  and 
two  of  minced  celery  to  each  cup 
of  beans.     Season  with  onion-juice 
and    made    mustard.      Use    the 
steamed  Boston  brown  bread. 

^     BRAND  NEW     V 

CHOP  two  good-sized  cucum- 
bers fine,  add  a  little  onion- 
juice,~a  dash  of  red  pepper, 
and  as  much  mayonnaise  dressing 
23 


as  will   make  it  the  right  consist- 
ency.    Use  fresh  white  bread. 

Y    CAPER    V 

MINCE  olives  very  fine  and 
mix   with     one  -third    the 
quantity  of  finely  chopped 
capers.     Work  up  smoothly  with 
butter  or  with  oil  and  season  with 
paprika   and   celery  salt.     Spread 
between    strips    of   buttered    rye 
bread. 

Y     CELERY     V 

TAKE  a  half-cupful  of  white 
celery   cut  fine   and  add    a 
quarter  of  a  cupful  of  pecan 
or    walnut    meats    chopped    fine. 
Mix  with  one  and  one-half  table- 
spoonfuls  of  mayonnaise  dressing 
and  season  with  salt  and  cayenne. 
Spread  between  water  wafers. 


TAKE    fresh   unsalted   butter 
and  put  in  a  tight  jar  with 
the  fresh  blossoms  of  clover 
for  several   hours  until  it  absorbs 
the  flavor.   Cut  delicate  white  bread 
in  exceedingly  thin  slices  and  spread 
with  the  delicately  flavored  butter. 
These  are  especially  nice  for  after- 
noon tea. 

25 


•Jf     GRAPE     Y 

TAKE  the  large  thin-skin  white 
grapes;  skin,  cut  lengthwise 
and  slip  out  the  seeds.  Peel 
and  slice  nice  sour  apples,  and  cut 
white  celery  very  thin.     Toss  all 
up  in  French  dressing  and  spread 
between  long  narrow  strips  of  white 
bread. 

*%     GREEN  PEPPER 

TAKE    the    large    sweet   bell- 
pepper;    remove   seeds  and 
chop  fine.     Mix  with  thick, 
well-seasoned  mayonnaise,  and  add 
ateaspoonful  of  onion-juice.  Spread 
on  dry,  crisp  lettuce  leaves  and  put 
between    thin    slices    of    buttered 
bread. 

V     HORSERADISH     Ijf 

FOUR  tablespoonfuls  of  grated 
horseradish,  one  tablespoonful 
of  lemon -juice,  three   table- 
spoonfuls  butter.     Cream  the  but- 
ter, and  add  horseradish  and  lemon 
and  spread  between  thin  slices  of 
Graham  bread. 

V     LETTUCE     Y 

LAY  a  crisp  lettuce  leaf  sprin- 
kled with  salt  between  thin 
slices  of  bread.     Spread  with 
mayonnaise  dressing. 

27 


"Hf    MINT  CHUTNEY    Y 

SHRED  fine  a  handful  of  freshly 
picked  mint  and  mix  it  with  a 
cupful  of  seeded  and  chopped 
raisins;  add  two  tablespoonfuls  of 
sugar,  one  of  tomato  catsup  and  a 
saltspoonful   of  salt.      Beat  into  a 
soft  paste  and  spread  on  squares  of 
thin  white  bread. 

Tf     MOCK  OYSTER     V 

BOIL  salsify  until  tender  and 
press    through    a    colander; 
work  smooth  with  cream,  and 
season    with    anchovy    sauce    and 
cayenne.     Use  Graham  bread. 


MOSAIC 

BOIL  spinach,  drain   as  dry  as 
possible  and  put  it  through 
a  sieve;  add  chopped  parsley 
and  capers  and  plenty  of  creamed 
butter  and  beat  all  together  until 
perfectly  smooth.     Use  thin  slices 
of  white  and  brown  bread,  putting 
the  two  together  with  this  "green" 
butter. 


NASTURTIUM 

ONE   dozen  nasturtium   blos- 
soms, two  tablespoonfuls  of 
mayonnaise  dressing.  Spread 
white  bread  with  the  mayonnaise, 
29 


and  place  each  blossom  overlapping 
the  next  half  way  to  give  substance 
to  the  "filling."  Use  delicate  white 
bread  and  roll  the  sandwiches. 


Tf    ONION 

TAKE    a    mild,  sweet    onion; 
skin  and  lay  in  ice  water  for 
an  hour  before  using.     Slice 
very  thin,  and  put  between  little 
round  slices  of  well-buttered  Bos- 
ton brown  bread  cut  thin. 


RIPE  OLIVE 

CHOPripe  olivesfine  and  drain  ; 
mix  with  mayonnaise.     Pack 
in  a  jar,  and  do  not  spread 
until  needed,  as    they   are   apt  to 
make  the  bread  soggy. 


SPINACH 

USE  cold  boiled  spinach  which 
when  hot  was  chopped  very 
fine  and  drained.      Mix  the 
spinach  with  sauce  tartare  andspread 
on  one  slice  of  bread.     Spread  the 
other  with  butter  and  the  chopped 
yolks  of  hard-boiled  eggs  and  press 
the  two  slices  together. 

V    TARTARE    ^f 

ONE    tablespoonful    each    of 
chives,    capers,    gherkins, 
olives,  and    tarragon  leaves 
chopped  fine;  one  teaspoonful  each 
31 


tarragon,  vinegar,  and  lemon-juice; 
one-half  teaspoonful  each  French 
mustard  and  paprika;  two  table- 
spoonfuls  butter.  Cream  the  but- 
ter and  blend  thoroughly.  Use 
entire-wheat  bread. 


TOMATO 


CUT    white    bread    into    thin 
slices;   then  with   a  circular 
cutter    form     into    rounds. 
Spread  thinly  with  butter.     Peel, 
chill,  and   cut    the   tomatoes   very 
thin.     Place  a  slice  of  tomato  on 
each  round,  dust  with  pepper,  salt, 
and  a  speck   of  lemon-juice,   and 
cover  with  another  circular  piece. 
Garnish  the  plate  with  parsley. 

Tf    VIOLET     Y 

TWO  cupfuls  of  fresh  violets, 
one-quarter  cupful  fresh 
butter  without  salt,  hard  and 
cold.  Put  one  cupful  of  the  vio- 
lets in  the  bottom  of  a  jar  and  lay 
the  butter  on  top,  and  cover  with 
remainder  of  violets.  Cover  the 
jar  tightly,  and  leave  for  several 
hours  in  a  cold  place.  When  ready, 
spread  this  butter  on  very  thin 
slices  of  white  bread  which  has  been 
given  a  violet  bath  in  the  same 
way. 

33 


<V     WALDORF     V 

PEEL,  core  and  chop  fine  two 
Greening  apples  and  an  equal 
quantity  of  celery.     Mix  with 
French  dressing.     Spread  between 
thin  slices  of  white  bread.     These 
must  be  used  as  soon  as  made. 


•$     WATERCRESS     V 

HAVE  whole-wheat  bread  cut 
very  thin  and  spread  with 
mayonnaise.  Take  the  fresh 
leaves  of  the  watercress;  wipe  per- 
fectly dry,  sprinkle  with  salt  and 
lay  between. 


35 


MEAT 


*%    BACON     *Uf 

TOAST  or  fry  thin  bacon  until 
crisp.    Drain  from  fat,  and 
place  between  thin  slices  of 
buttered  toast. 

^     BEEF    Y 

SEASON  a  cupful  of  rare  roast 
beef  chopped  fine  with  a  little 
celery  salt,  tomato  catsup  and 
Worcestershire    sauce.     Add    ten 
drops    of  onion-juice    and    a   tea- 
spoonful  of  melted  butter.   Mix  all 
thoroughly  and  spread  on  buttered 
white  bread. 

V    BISCUIT    Y 

ROLL  baking-powder  biscuit- 
dough   thin    as    pastry,  and 
spread  with  butter  ;  roll  an- 
other layer  and  put  on  top  of  this. 
Cut  out  and  bake  quickly.    Pull 
apart  and  spread,  while  hot,  with 
equal  quantities  of  cold  chicken  and 
cold  boiled  ham  chopped  fine,  sea- 
soned with  celery  salt  and  cayenne, 
and  moistened  with  mayonnaise. 


BOHEMIAN 

TAKE  equal  quantities  of  ham 
and  veal,  mixed  and  chopped 
fine.    Season  with  one  tea- 
spoonful  of  vinegar,  two  drops  of 

39 


tabasco,  and  one-half  .teaspoonful 
of  mustard.  Use  white  bread  cut 
into  inch-wide  strips. 

CHICKEN 

BOIL  a  chicken  until  perfectly 
tender.     Chop  the  meat  very 
fine,  moistening  with  a  little 
of  the  'liquor  it  was  boiled  in.  Add 
a  few  truffles,  about  half  a  cupful 
of  chopped  ham,  and  season  with 
pepper,  salt,  mustard,  and  tomato 
or  mushroom  catsup.     Beat  all  to- 
gether until  it  is  like  paste.     Use 
white  bread  cut  into  dainty  shapes. 

CLUB  HOUSE 

CHOP  the  meat  of  one  cold 
boiledchicken  very  fine.  Rub 
a  mixing-bowl  well  with  garlic 
and  place  in  it  the  prepared  chicken. 
Add  yolks  of  six  hard-boiled  eggs 
previously  mashed  with  a  fork,  one 
tablespoonful  each  of  minced  pars- 
ley, vinegar,  and  lemon-juice,  one 
teaspoonful  onion-juice,  salt,  pep- 
per, one-half  teaspoonful  celery  salt, 
and  enough  olive-oil  to  moisten 
sufficiently  to  spread  on  bread, 
which  should  be  thinly  sliced  and 
but  slightly  buttered. 

4-1 


V     CORNED  BEEF     If 

CHOP  the  cold  meat  very  fine, 
using  one-fourth  of  fat  meat. 
Season  with  made  mustard. 
Use  Boston  brown  bread  with  this. 


Tg  IMITATION  PATE  V 

QAUTER  a  half-dozen  chicken 
L_J  livers  with  a  little  onion  in 
butter  until  brown,  then  add 
well-seasoned  chicken  stock,  and 
let  simmer  until  tender.  Mash  with 
a  wooden  spoon  through  a  sieve. 
Season  with  salt,  paprika,  mustard, 
and  a  dash  of  curry.  Put  this  pate 
in  an  earthen  dish  and  press  until 
cold,  when  it  is  ready  for  the  sand- 
wiches. 


INDIAN     Y 

TO  TWO  parts  of  cooked  veal 
allow  one  part  of  cold  boiled 
tongue,  and  to  each  cupful 
of  fhc  mixture,  measured  after  chop- 
ping, add  one  tablespoonful  of 
melted  butter,  one  teaspoonful  of 
essence  of  anchovy,  and  one-half 
teaspoonful  of  lemon-juice.  But- 
ter and  cut  the  bread,  toast  each 
slice  a  golden  brown,  spread  with 
the  mixture  while  hot,  and  put 
together.  Serve  cold. 

43 


LAMB     Tf 

A  HALF-CUPFUL  of  cooked 
lamb,  chopped  5ne,two  table- 
spoonfuls  Parmesan  cheese, 
one  tablespoonful  French  mustard, 
salt,  paprika,  and  a  little  cream; 
mix    all    together    until    smooth. 
Spread  this  on  buttered  bread  and 
put    together  with   a    lettuce  leaf 
dipped  in  French  dressing  between 
each  sandwich. 


MlTRE  D'HOTEL 

REMOVE  the  crusts  from  thin 
slices  of  white  bread  and  toast; 
cut  into  triangles,  spread  each 
slice  with  mayonnaise  dressing,  lay 
on  this  a  Boston  lettuce  leaf,  on 
this  a  slice  of  cold  fowl,  then  a  slice 
of  broiled  bacon.    Cover  with  other 
triangles  of  toast.     Garnish  the  top 
of  each  with  a  slice  of  hard-boiled 

egg- 


MORRISON     ^ 

MINCE  cold  cooked  chicken 
very  fine,  add  boiled  salad- 
dressing    to    make    moist 
enough  to  shape   into  little  rolls 
about  tne  size  of  the  little  finger, 
season  vrith   finely  minced   celery 
and  a  little  onion.     Cover  each  roll 
with  baking-powder  biscuit  crust 
45 


rolled  very  thin,  pinching  the  ends 
tightly  shut.  Brush  with  beaten 
egg,  and  bake.  Make  rolls  uni- 
form in  size. 

If    MUSTARD    V 

CHOP  some  cold  ham,  either 
fried    or    boiled,    very    fine. 
Spread    on    well  -  buttered 
Graham  bread.     Take   Crosse    & 
Blackwell's   mustard  pickles,  slice 
"^ery  thin,  and  lay  on  top  of  the 
ham,  using  a  little  of  the  mustard 
dressing  to  moisten. 


MUTTON  V 


SEASON    a    cupful   of  finely 
chopped   rare   mutton   with 
salt,  tomato  catsup,  and  pap- 
rika;   add  a  teaspoonful  of  capers 
chopped  fine  and  mixed  with  four 
tablespoonfuls  of  mayonnaise  dress- 
ing.    Spread  thin  slices  of  white 
bread  with  this  mixture. 

PATE  DE  FOIE  GRAS 

MIX  thoroughly  a  half-cupful 
of  pate  de  foie  gras  with  a 
half-cupful  of  finely  chop- 
ped game.     Spread   between   thin 
slices  of  well-buttered  white  bread 
47 


Y     PAYSANNE     Tf 

SCRAPE  raw  beef  and  season 
with  pepper,  salt,  and  a  little 
onion-juice.    Spread  on  plain 
bread,  and  after  the  sandwiches  are 
made  broil  them  over  bright  coals 
until  thoroughly  heated  through. 
Serve  hot. 


PINARD 

COOK  calf's  liver  in  just 
enough  water  to  cover  it. 
When  it  is  tender  mash  it  with 
a  wooden  spoon,  and  season  with 
sweet  marjoram,  clover,  pepper 
and  salt  ;  add  enough  cream  to  mix 
smooth.  Take  what  is  known  as 
finger-rolls;  split  and  scrape  out 
most  of  the  crumb,  butter  the  in- 
side of  the  shells  thus  left,  and  fill 
with  the  liver  paste. 


V 

COOK   link   sausages   in  just 
enough  water  to  cover  them, 
letting  the  water  evaporate 
and  leaving  them  dry  when  done. 
When  cold  cut  into  the   thinnest 
slices  possible  and  lay  on  buttered 
Graham  bread,  with  a  mere  wafer 
of  cucumber  pickle  on  top,  putting 
another  buttered  slice  over  this. 

49 


SAVORY     V 

ADD  TO  a  half-cupful  of  cooke^ 
JLJL  chicken,  chopped  fine,  one 
tablespoonful  of  grated 
cheese.  Season  with  salt,  paprika, 
and  mustard.  Mix  with  a  little 
cream  and  spread  between  coarse 
white  bread. 

Y  SHEEP'S  TONGUE   V 

BOIL  a  half-dozen  tongues  in 
salted  water  into  which  has 
been  squeezed  the  juice  of  a 
lemon.      When  cold  chop  fine,  and 
season  with  one  tablespoonful  ca- 
pers, one  small  shallot,  two  gher- 
kins, and  one  tablespoonful  pars- 
ley, all  chopped  very  fine. 


SMITH     ^ 

CHOP  celery  and   cold  boiled 
chicken  very  fine.    Mix  with 
French  dressing  and  put  be- 
tween thin  buttered  bread. 


SORRENTO 

BO  I  Lchicken  livers,  rub  through 
a  strainer,  and  mix  with  an 
equal  amount  of  ripe  olives 
chopped  very  fine.     Moisten  with 
mayonnaise  dressing.     This  is  used 
with  steamed  white  bread. 


Y     SWEETBREAD     *!f 

COOK    the    sweetbreads    until 
tender,  drain  and  put  in  cold 
water,    and    let   stand    until 
cold.     Pull  each  section  apart,  re- 
moving skin.     Chop  fine,  and  to 
one  cupful  of  sweetbreads  add  one 
cupful    of    cucumbers    or    celery 
chopped  fine.     Moisten  with  may- 
onnaise and  season  with  salt  and 
pepper. 


V  SWIFT'S  PREMIUM 

MINCE  cold  boiled  ham  and 
hard-boiled  eggs  together; 
place  between  thin  slices  of 
brown  bread  spread  with  butter  and 
made  mustard. 

TONGUE  AND  VEAL 

EQUAL  quantities   of  cooked 
tongue    and    cooked    veal 
chopped  fine.     Season  with 
horseradish  and  mix  with  mayon- 
naise. 


TRUFFLE     V 

ONE    tablespoonful    canned 
truffles,   two    tablespoonfuls 
chicken,  two  tablespoonfuls 
sweetbreads,  all  chopped  fine,  and 
mixed  with  cream  mayonnaise  dress 
ing. 

S3 


SWEET 


CANDIED  CHERRIES 

CHOP  conserved  cherries  very 
fine,  and  add  about  half  as 
many  seeded  raisins  chopped 
fine.     Moisten  with  sherry,  add  a 
little  lemon-juice,  and  stir  well.     It 
should  be  a  thick  paste.     Spread 
delicate  white  bread  with  this  and 
cut  into  fancy  shapes. 


COCOANUT 


TO    ONE   cupful   of   freshly 
grated  cocoanut  add  a  quar- 
ter of  a  cupful  of  chopped 
nuts,  one  teaspoonful  of  rose-water, 
and   two   tablespoonfuls  of  sugar. 
Mix  thoroughly,  and  add  three  ta- 
blespoonfuls   of    thick    cream. 
Spread  the  bread  with  thick  cream 
instead  of  butter. 


COLLEGE  GIRLS 


PREPARE  dates  by  removing 
the  pits  and  the  hard  shell- 
like  white  part.     Chop   fine 
and  mix  with  marshmallows   that 
have  been  heated  until  soft.     Mix 
thoroughly  and  use  brown  bread 
cut  very  thin. 

57 


V     COVENTRY     T( 

ROLL  puff-paste  very  thin  and 
cut  in  shape;  butter  it  over 
with  strawberry  preserve. 
Cover  this  with  the  other  half  of 
the  paste,  press  edges  together,  and 
trim  neatly.  Bake  in  a  quick  oven 
until  a  golden  brown.  When 
nearly  done  draw  to  the  door  of 
the  oven,  brush  the  surface  with 
the  yolk  of  an  egg  mixed  with  a 
few  drops  of  milk,  sift  powdered 
sugar  thinly  over  the  top,  and  re- 
turn to  oven  until  nicely  colored. 

CRYSTALLIZED  GINGER 

USE   equal  quantities   of  pre- 
served   ginger  and   candied 
orange    peel   chopped   fine. 
Mix  with  thick  cream  and  a  little 
orange-juice  to  make  it  stick  to- 
gether.    Cut  delicate  white  bread 
very  thin  and  butter  it  lightly. 

^    DATE    V 

ONE-HALF  cupful  of  dates 
and  one-half  cupful  of  Eng- 
lish   walnuts    chopped    fine 
and  mixed  with  one-half  cupful  of 
cream.     Spread  entire-wheat  bread 
with  butter  and  put  on  a  thin  layer 
59 


,of  the  mixture.  Cut  in  rounds  ana 
put  tne  nalt  or  an  English  walnut 
meat  dipped  in  the  white  of  an  egg 
on  the  top  of  each.  Do  not  cover 
with  a  second  slice. 


V     FONCHONETTS 

EQUAL  quantities    of  banana 
pulp   mixed  with    red   rasp- 
berries mashed.     Sweeten  and 
mix  with  cream. 

V     MADRAS     If 

TAKE  tour  tablespoonfuls  of 
chutney  and  mix  thoroughly 
with    one  -half   teaspoonful 
French  mustard  and  one  teaspoon- 
ful   lemon-juice.      Add    four    tea- 
spoonfuls    butter     that    has    been 
creamed.    This  is  best  with  Graham 
or  brown  bread. 


MARASCHINO    If 

PEEL  and  slice    two  bananas, 
the    round   way,   very   thin; 
put   over    them    two    table- 
spoonfuls   of  maraschino,  a  little 
lemon-juice  and  sprinkle  with  fine 
sugar;  let  them  stay  in  this  for  an 
hour  or  more.     The  thin  slices  of 
bread  or  bun  for  these  sandwiches 
are  spread  with  cream,  sweetened 
with  a  little  honey,  instead  of  but- 
ter, and  the  prepared  banana  laid 
on  tie  half-slice  in  a  single  layer. 
61 


^     ORIENTAL     V 

BOIL  together  for  a  moment 
four  tablespoonfuls  of  sugar 
and  three  of  water;  when  cool 
add  the  juice  of  half  an  orange  and 
a  quarter  of  a  pound  of  conserved 
pineapple  chopped  fine.  Cut  slices 
of  whole-wheat  bread  into  rounds 
about  three  inches  in  diameter, 
butter  and  cover  with  the  fruit, 
pressing  a  conserved  cherry  in  the 
center  of  each.  Do  not  cover  with 
second  slice. 


TOURAINE    V 

USE    whole-wheat   bread;    re- 
move all  crusts  and  cut  in 
wafer-like  slices.     Spread  with 
butter   and  cover   each    slice  with 
melted  sweet  chocolate  ;  dust  over 
at    once    with    chopped    pistachio 
nuts,  press  a  buttered  slice  on  top 
and  cut  into  strips    an  inch  wide 
and  the  length  of  the  slice.     Stand 
aside  an  hour  or  more  to  harden. 


TUTTI-FRUTTI     ^ 

CHOP  fine  one-half  cupful  each 
of  conserved  cherries,  gages 
and  apricots.     Wet  the  paste 
with  a  little  wild-cherry  liquor  and 
mix  with  the  whipped  white  of  an 
egg  flavored  with  vanilla.     Spread 
thin  on  single  wafers. 
6* 


*%     VERANDA     ^ 

CHOP  fine  the  soft  figs  that 
come  in  baskets  or  boxes, 
putting  a  little  flour  on  the 
chopping  knife  to  keep  them  from 
sticking;  add  an  equal  quantity  of 
chopped  pecan  meats.  Mix  with 
cream  until  it  will  spread  readily. 
Use  brown  bread  free  from  crusts 
and  cut  very  thin.  Roll  each  sand  • 
wich  and  hold  with  a  wooden  tooth  • 
pick. 


v 


N    '    U       T 


*Uf     CELESTINE     If 

BLANCH,  dry  and  grind  a 
quarter  of  a  pound  of  al- 
monds and  the  same  quantity 
of  black  walnuts  and  pecan  nuts ; 
add  sufficient  mayonnaise  dressing 
to  bind  them  together.  Use  whole- 
wheat bread,  butter  each  slice  gen- 
erously, spread  with  the  nut  mix- 
tare;  press  another  buttered  slice 
on  top,  trim  off  the  crusts  and 
edges  and  cut  into  fancy  shapes. 


Tg     CHESTNUT    V 

OHELL  and  boil  a  handful  cf 
I*.)  chestnuts.  Drain  well,  and 
when  cold  chop  fine,  with  an 
equal  amount  of  tart  apples  and 
tender  white  celery.  Mix  with 
creamed  butter,  and  season  with 
made  mustard,  paprika,  and  vine- 
gar. Use  white  bread. 


PEANUT 


CHOP  the  meats  fine,  or  put 
through  a  coffee-mill,  salt  to 
taste,  and  add  a  little  sherry 
or  port  wine  to  make  thick  pa'ice. 
Spread  between  buttered  bread* 


V  PEANUT   BUTTER  ^ 

ONE-HALF   box   of    peanut 
butter,    one     dozen    olives 
stoned    and    chopped    fine. 
Season   with  lemon-juice  and  salt. 

Y     PECAN     ^ 

ONE  cupful  pecan  meats  chop- 
ped   very   fine,  mixed  with 
two  tablespoonfuls  of  may- 
onnaise cream  dressing.     Use  en- 
tire-wheat bread. 

V    WALNUT     Y 

SHELL  half  a  pound  of  Eng- 
lish walnuts.  Put  the  kernels 
into  a  pint  of  boiling  water 
and  boil  for  a  minute.  Drain  and 
cover  with  stock;  add  a  bay-leaf,  a 
few  celery  tops  and  a  slice  of  onion; 
•ook  gently  for  twenty  minutes; 
drain,  chop  fine  and  season  with 
salt  and  cayenne.  Take  very  thin 
slices  of  the  little  round  loaf  of 
Boston  brown  bread,  spread  with 
butter  and  then  with  the  chopped 
walnut  meats. 


CHEESE 


V  V 
V 


V     BERNAISE     V 

DIP   the  crisp  inner  leaves  of 
lettuce  in  a  French  dressing 
just   an  instant  —  only    an 
instant,   if  you    wish    them    crisp. 
Lay  them   between  thin  slices  of 
buttered  brown  bread  on  which  has 
been   spread    cream    cheese    made 
soft  with  cream. 

V     BERNE     V 

CUT  bread  very  thin  and  spread 
with    soft    butter.     Between 
the  pieces  place  thin  slices  of 
Swiss  cheese  spread  with  made  mus- 
tard. 

"Hf     COTTAGE     V 

ONE-HALF  cupful  of  cottage 
cheese,  one   teaspoonful  of 
anchovy   essence,  and    one- 
half  teaspoonful  paprika.     Spread 
on  Graham  bread. 

Y     FROMAGE     V 

GRATE  any  cheese;  rub  it  to 
a    paste    with     butter,    and 
spread  the  bread;   dust  with 
salt  and  pepper.     Cut  into  strips, 
and  serve  with  salad. 

7C 


V     GRUYERE     Y 

CUT  Gruyere  cheese  into  thin 
slices;    lay  it  on  thin  slices 
of  brown  bread.   Fix  an  equal 
number  of  pieces  of  bread,  spread 
with    French    mustard,  and   press 
the  two  together. 

Y     HARLEQUIN     Y 

SPREAD  brown  bread  with  cot- 
tage cheese,  seasoned  with 
melted  butter,  salt,  and  a  little 
cream.  Place  a  thin  layer  of  but- 
ter on  two  slices  of  white  bread,  cut 
to  fit  the  brown,  put  one  on  the 
side  which  has  the  cheese.  Spread 
the  other  side  of  the  brown  bread 
with  French  mustard,  and  add  to 
this  side  the  other  slice  of  white 
bread.  Garnish  the  top  of  each 
sandwich  with  an  olive  cut  in  half. 

Y     MOCK  CRAB     V 

TAKE  four  tablespoonfuls  of 
grated  cheese   and  rub  to  a 
smooth  paste  with  two  table- 
spoonfuls  of  butter ;   one-half  tea- 
spoonful  each  of  salt  and  dry  mus- 
tard, a  dash  of  tabasco,  and  a  tea- 
spoonful  of  anchovy  paste  moist- 
ened with  vinegar.  Spread  between 
thin  slices  of  dry  toast. 
77 


V     RAMBLER     *$ 

CUT  American  cheese  in  slices 
as  thin  as  a  wafer,  sprinkle  it 
with  salt,  and  place  between 
thin  slices  of  well-buttered  brown 
bread. 


TWO  tablepoonfuls  Roque- 
fort cheese,  two  tablespoon- 
fuls  of  cream  cheese,  one- 
quarter  teaspoonful  paprika.     Rub 
smooth  with  two  tablespoonfuls  of 
cream.     Use  Kennedy  biscuits. 

Y     RUSSIAN     V         /- 

SPREAD  thin  slices  of  Boston 
brown  bread,    buttered,  with 
Neufchatel  cheese.     Spread  also 
an  equal  number  of  slices,  buttered, 
with    finely    chopped    pimentos, 
mixed  with  mayonnaise    dressing. 
Press  together  in  pairs,  with  a  crisp 
heart-leaf  of  lettuce  between. 

V    SPANISH     V 

SPREAD    buttered    Graham 
bread  with  mustard,  then  with 
a  layer  of  cottage  cheese,  and 
then  with  a  layer  of  chopped  olives 
mixed  with  mayonnaise. 

79 


V     TOBOGGAN 

RUB  a  cake  of  good  fresh  cream 
cheese  to  a  paste  with  a  little 
sweet  cream ;  add  ripe  olives, 
stoned,  shaved  into  tiny  thin  bits, 
the  quantity  to  suit  the  taste.    Sea- 
son with  salt.     The   bread   should 
be  twenty-four  hours  old,  the  crust 
taken   off  and   the  thin  slices  cut 
in  triangular  shapes. 

Y     n    M     V 

TO  ONE  Sierra  cream  cheese 
add  cine-half  the  quantity  of 
butter  and  one  drop  of  ta- 
basco and  a.   taste    of  Worcester- 
shire.    Beat  to  a  cream  and  spread 
saltines;  sprinkle  paprika  on  top. 

^f     VEDETTE     V 

MIX    equal    parts    of    grated 
Swiss  cheese   and  chopped 
English  walnuts.      Season 
with  salt  and  cayenne.     Use  brown 
bread  very  generously  spread  with 
butter. 

V     WIGWAM     V 

RUB  the  yolks  of  three  hard- 
boiled  eggs  to  a  smooth  paste. 
Mix  in  very  slowly  two  table- 
spoonfuls  of  salad  oil,  stirring  with 
a  fork   all   the  time.     Add  a  little 
mustard,  cayenne,  and  salt,  and  a 
tablespoonful   of  vinegar.     When 
thoroughly   mixed   add   a   cup   of 
grated  cheese. 

81 


INDEX 

FISH 

PAGE 

Anchovy       .          .          „          „  .7 

Caviar     ......  7 

Domino       .....      7 

French    .....  9 

.    Japan  9 

Lobster   .....  9 

Oyster          .          .          .          .  -9 

Ravigote  Butter           .          .          .  1 1 

Salmon          .          .          .          .  .    1 1 

Sardine    .          .          .          .          .  1 1 

Shad  Roe      .          .          .          .  .    13 

Shrimp    .          .          .          ,          .  13 

Surprise         .          ,          .  •   13 

Tea 15 

Tourist         .          .          .          .  «I5 

EGG 

Easter     .          .          .          ,          .  19 

'  Picnic            .          .           ,          .  .19 

Plymouth          .          v          .          .  19 

SALAD 

Aberdeen      .          .          .          .  -23 

Bicycle    .          .          .          .          .  23 

Boston           .          .          .          .  ,    23 

Brand  New       ....  23 

Caper            .          .          .          .  .25 

Celery    .       •  .          .          .          .  25 

Esthetic         .          .          .          .  .25 

Grape     .....  27 

Green  Pepper         .          .          .  .   27 

Horseradish      .          .          .          .  27 

Lettuce         .          .          .         .  .27 

Mint  Chutney    ....  29 

Mock  Oyster          .          .          .  .29 

Mosaic     .....  29 

Nasturtium              .          .          .  .29 

Onion       .          .          .          .  31 

Ripe  Olive             .         .          .  .31 


SALAD —  Conttnutd 

PAGK 

Spinach         .          .          .          .          •    3  f 
Tartare   .  .          .          .          .          3 1 


Tomato 


33 


Violet      .          .          .          .          .  33 

Waldorf 35 

Watercress        .          .          .          .  35 

MEAT 

Bacon           .          .          .          .  -39 

Beef 39 

Biscuit           .          .          .          .  -39 

Bohemian           .          .          .          .  30 

Chicken        .          .          .          .  .41 

Club  House      .          .          .          .  4.1 

Corned  Beef           .          .          .  .43 

Imitation  Pate  .          .          .           .  43 

Indian            .          .          .          .  .43 

Lamb      .....  45 

Maitre   d' Hotel     .          .          .  .45 

Morrison           .           .          .          .  45 

Mustard        .           .          .          .  -47 

Mutton   ....  47 

Pate  de  Foie  Gras  .          .          .  -47 

Paysanne            ....  49 

Pinard            .           .          .          .  .  49 

Sausage    .....  49 

Savory          .          .          .          .  .51 

Sheep's  Tongue         .          .          .  51 

Smith             .          .         *.          .  .51 

Sorrento             .           .          .          .  51 

Sweetbread  .          .          .          .  .53 

Swift's  Premium          .          .          .  53 

Tongue  and  Veal  .          .          .  .53 

Truffle 53 

SWEET 

Candied  Cherries   .          .           .  .    57 

Cocoanut           .          .          .          .  57 

College  Girls          .          .          .  .57 

Coventry           .          .          .           .  59 


SWEET  —  Continue  or 

PAOE 

Crystallized  Ginger 

•   59 

Date 

59 

Fonchonetts 

.  61 

Madras    .... 

61 

Maraschino  .          .          • 

.  61 

Oriental  .... 

.        63 

Touraine'      .          .          • 

.         -  63 

Tutti-Frutti 

.        63 

Veranda        .          .          • 

.         -  65 

NUT 

Celestine            .          «           • 

69 

Chestnut 

.   69 

Peanut     .           .          . 

.        69 

Peanut  Butter          .          . 

.  71 

Pecan      .... 

7i 

Walnut 

'  7i 

CHEESE 

Bernaise             ... 

75 

Berne            .          .          . 

•  75 

Cottage   .          .          .          , 

75 

Fromage        .          . 

•  75 

Gruyere    .          . 

•       77 

Harlequin      .           , 

•   77 

Mock  Crab 

•       77 

Rambler       .          * 

.  79 

Roquefort          .          . 

79 

Russian          .           . 

•   79 

Spanish    .... 

79 

Toboggan     .          .          . 

.   81 

12    M        . 

81 

Vedette 

.   81 

Wigwam 

81 

